As the gluten-free food market evolves, manufacturers are increasingly adept at incorporating ingredients that boost the nutritional value, texture, and flavor of their products. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are being added to a growing number of gluten-free offerings. Previously, consumers purchased gluten-free items primarily out of necessity, but that paradigm is shifting. Many now perceive gluten-free products as healthier options. A study conducted by The Hartman Group revealed that 35% of consumers who buy gluten-free products do so without any specific reason, while only 8% reported having a gluten intolerance.
The market for gluten-free products is projected to continue its upward trajectory. According to Packaged Facts, U.S. sales of gluten-free items, estimated at $973 million in 2014, are expected to surpass $2 billion by 2019. While some analysts suggest that the gluten-free industry may eventually reach a saturation point, numerous brands are still experiencing strong consumer demand and are actively introducing new gluten-free products. Companies like General Mills, Progresso, and Snyder’s have embraced this trend, launching gluten-free items that perform well in the market.
As the gluten-free sector matures, it is logical for manufacturers to seek ways to improve the taste and nutritional profile of their offerings. Innovations aimed at creating better gluten-free products can be anticipated in the coming months and years. In this context, ingredients such as calcium citrate could play a significant role, enhancing the nutritional benefits of gluten-free foods. The incorporation of calcium citrate not only bolsters the products’ health benefits but also appeals to consumers looking for fortified options. Expect to see more advancements in gluten-free products that focus on improving flavor and nutrition, including the utilization of calcium citrate, in the near future.